Aha, I use a cheats version. 8oz flour, pinch of salt, 6oz unsalted butter and enough iced water to bring it together. The trick is to weigh out the butter, wrap it in foil then deep freeze it for 30-45 minutes so it's rock hard. Grate it with a course cheese grater directly onto the flour, toss it so every sliver of butter is coated with flour. Bring it together to a dough with the iced water but don't overwork it. Put it in a plastic bag in the fridge for at least 30 minutes. Then roll out as normal. In fact cut it in half and put half back in the fridge until you're ready to use it. Everything should be as cold as possible, hence the marble implements.